In Indian cuisine, sometimes a papaya is added to make meat cook faster. Why does this method work?
A- Papaya helps increase the temperature of the meat, hastening the cooking process.
B-Papaya has the enzyme papain, which tenders the meat tissues, hastening the cooking process
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C-Papaya has the enzyme papain, which increases the pH of the meat recipe, hastening the cooking process.</u>
<u>plz mark as brainliest</u>
Answer: The fact that teenagers often feel like adults far earlier than they develop the ability to make sensible, well-thought-out decisions reflects the fact that the limbic system often matures more quickly than the frontal lobe.
The correct option is D (limbic system; frontal)
Explanation:
BLUEFIN TUNA: replace with pole or troll-caught Yellowfin tuna, Albacore tuna, Wahoo
Bluefin is the king of the sea. It is the fattiest, richest fish in the sea. Bluefin’s unique flavor contributes to its great appeal. However, we have eaten our way through this species’ ranks and have forfeited our ability to consume this fish. It is a taste that may be lost for many generations to come, maybe forever. However, in most preparations Bluefin can be substituted by pole or troll-caught Yellowfin tuna which, although not quite as elegant, is a great eating experience. For preparations such as grilled tuna, try to seek out pole or troll-caught Albacore or even the tuna cousin Wahoo.
ATLANTIC FARMED SALMON: replace with Wild Alaska Salmon
Substituting for farmed Atlantic Salmon is easy: look for the great quality salmon options from Alaska. All five species of Salmon from Alaska are great stand-ins for farmed salmon. Experiment with the different species to find the one that you like the best. King Salmon is the richest, Sockeye the gamiest, Coho the most balanced, Pink the lightest, and Chum is the most similar to farmed Atlantic Salmon in flavor.
IMPORTED SHRIMP: replace with Oregon Pink shrimp, Alaska shrimp species, or some U.S. farmed shrimp
There are some FANTASTIC shrimp out there that nearly no one knows about. Oregon Pink Shrimp are a delicious product that is very inexpensive and very convenient. Available all year round as a frozen product, these work well in soups, salads, cocktails, sandwiches, nearly every preparation you can imagine. They are smaller than the warm water shrimp but are clean and sweet in flavor and a real treat. Alaska coonstripe, northern and sidestripe shrimp, and spot prawns are all rated “green”. Coonstripe shrimp and spot praws are caught with pots/traps, unlike most shrimp which are caught with destructive bottom trawls. There are some farm raised shrimp options available from U.S. producers which are great eating. They are only a little more expensive and you can eat well knowing that you are supporting not only eco-friendly practices but also helping to create jobs for American
Are the substitutes or alternative products more or less expensive
Answer:
This link will hopwfully help, Sorry i have never done this.
Answer:
c sorry if u get it wrong
